Made this for Maricarmens birthday ! (Taken with Instagram)
Yes, I really did get a vegan angel food cake to work using Ener-G egg replacer. I am so confused why people have had such trouble with it. Egg replacer is SUPPOSED to mimic the texture of an egg (which is all eggs are really good for in baking, anyways.) All you have to do is simply beat Ener-G egg replacer for 15 minutes; you should come up with a stiff, thick, glossy mixture that is like egg whites! The only question remaining was whether or not this mixture would set enough into a cake batter, and it did. I added strawberries and lemon zest for texture, and used powdered sugar for lighter, fluffier consistency. My only fear is that ill never again be able to recreate this.
Vegan Strawberry Angel Food Cake
For the strawberry glaze:
-one box of fresh strawberries (or more if you like)
-3/4 cup of sugar
(OPTIONAL, IF STRAWBERRIES AREN’T GLAZEY ENOUGH)
-1 cup vegan POWDERED sugar, or more. (I’m actually not quite sure how much I used, sorry!)
- 1 tbs of fresh squeezed lemon juice.
1. Wash, stem, and cut strawberries in half. Leave a little wet/damp
2. Add sugar; toss to mix well.
3. Leave overnight, or as long as possible
(optional) add the mix of lemon juice and powdered sugar for extra glaze
For the cake:
- 3/4 cup vegan sugar, divided
- 1 1/2 powdered sugar
- 1 cup cake flour
- 12 Ener-G eggs
- 1 and 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups finely chopped and syrupy strawberries
- 2 tablespoons cake flour
- 1 tablespoon grated lemon rind
1. Sift together 1/2 cup of the sugar and 1 cup flour through a flour sifter or fine-mesh sieve into a bowl; set aside.
2. Make the Ener-G eggs in a large bowl (you’ll need 6 tablespoons of the powder whisked into 1 and 1/2 cups warm water). Beat with a hand mixer for 12 minutes, until the mixture is thick and stiff like egg whites. After the first minute, add the cream of tartar and salt. At about the 6 minute mark, begin adding the remaining 1 cup sugar, 2 tablespoons at a time.
(Note: be sure to use your largest mixing bowl for this process - the mixture is going to have a lot of volume!)
3. Sift the cake flour mixture over the Ener-G mixture, 1/4 cup at a time, and gently fold in. Fold in the vanilla extract and blueberries. Although you could use either fresh or frozen blueberries for this recipe, I chose fresh. Next time, however, I might go with frozen since they are probably smaller and more uniform in size - I found that it was harder to fold in some of the larger, fresh blueberries, and they tended to clump together in batches.
4. Sift the remaining 2 tablespoons cake flour over the lemon rind in a bowl, and toss to coat. Sprinkle the lemon rind mixture over the cake batter, and fold in.
5. Spoon the batter into a 10-inch angel food cake pan, spreading evenly. Run a knife through the batter to break up any air pockets. Bake at 375 degrees for 40 minutes - I couldn’t believe (peaking through the window of the oven) how wonderfully puffed in volume my cake became as it baked, and the lovely golden tinge it took on towards the very end.
6.Let it cool in the oven. Pull it out slightly, and if you can, use a knife to skim the sides of the cake and release it from sticking to the pan. Leave it there
7. When the cake is completely cool, sitting in the oven for 30 min if thats how long it takes. CAREFULLY REMOVE IT AND EVEN MORE CAREFULLY PLACE IT IN THE FRIDGE. Leave there for a long time, until the cake seems very firm and very cold to the touch. You could leave it in longer, as long as you need before you want to serve it.
8.Then, take the cake from the fridge. It should fall out on its own. I cannot stress how careful you have to be, so that the cake keeps its form. Then, while the cake is still cool, place it on/ in whatever platter you’re going to serve it in. I put mine in a pretty pie dish because i knew i would be adding strawberries & glaze in and around the cake, kind of like a moat.
9. (optional) sprinkle in powdered sugar for a pretty look!
Semi Sweet Chocolate Covered Strawberries
1 cup semi-sweet chocolate chips (they should be vegan, but if not buy vegan chips)
A pack medium sized strawberries, there should be about 12 in there.
Additional Options: Coconut or chopped nuts. I left mine plain because we had no coconut and mary carmen can’t have nuts.
-Wash strawberries, leave them whole and with the stem.
-Bring a pot of water to boil. Melt the chocolate chips separately in a metal bowl over the pot. And….done. (If you are finding your chocolate to be too thick when melted, I would suggest adding small amounts of canola oil until you’ve reached your desired consistency)
-Cover a platter with with parchment paper
-Dip strawberries in chocolate. If using an optional addition, roll the just coated strawberries in coconut, nuts, or other favorite topping before it hardens
-Place strawberry on parchment paper and allow to harden. Put them in the fridge and them completely cool. When you are ready, serve!